Table 2.
Household food consumption on the preceding day by population group and HFI.
| Consumption of food group on the preceding day (ref = yes) | Population group | HFI category | ||||||
|---|---|---|---|---|---|---|---|---|
| NP Kinh(ref) | SP Kinh | Khmer | SP vs NP Kinh | Khmer vs NP Kinh | Food secure(ref) | Food insecure | Adjusted OR a [95% CI] | |
| No. (%) | No. (%) | No. (%) | Adjusted OR [95% CI] a | Adjusted OR [95% CI] a | No. (%) | No. (%) | ||
| Cereals | 271 (98.5) | 162 (96.4) | 107 (98.2) | ns | ns | 358 (98.9) | 182 (95.8) | ns |
| White roots/tubers | 38 (13.8) | 15 (8.9) | 8 (7.3) | ns | ns | 49 (12.5) | 12 (6.3) | ns |
| Vegetables b | 242 (88.0) | 144 (85.7) | 79 (72.5) | ns | 0.5 [0.2, 0.8] | 314 (86.7) | 151 (79.5) | ns |
| Vitamin A–rich vegetables | 60 (21.8) | 24 (14.3) | 8 (7.3) | ns | 0.4 [0.2, 0.8] | 72 (19.9) | 20 (10.5) | ns |
| Fruits c | 166 (60.4) | 82 (48.8) | 37 (33.9) | 0.6 [0.4, 0.9] | 0.5 (0.3, 0.9) | 216 (59.7) | 69 (36.3) | 2.5 [1.6, 3.9] |
| Vitamin A–rich fruits | 137 (49.8) | 37 (22.0 | 17 (15.6) | 0.3 [0.2, 0.4] | 0.3 [0.1, 0.5] | 146 (40.3) | 45 (23.7) | ns |
| Meats d | 143 (52.0) | 92 (54.7) | 41 (37.6) | ns | ns | 215 (59.4) | 61 (32.1) | 2.0 [1.4-3.4] |
| Eggs | 30 (10.9) | 22 (13.1) | 11 (10.1) | ns | ns | 47 (13.0) | 16 (8.4) | ns |
| Fish/seafood | 150 (54.5) | 98 (58.3) | 52 (47.7) | ns | ns | 194 (53.6) | 106 (55.8) | ns |
| Legumes/nuts/seeds | 23 (8.4) | 8 (4.7) | 8 (7.3) | ns | ns | 33 (9.1) | 6 (3.2) | ns |
| Milk/dairy products | 130 (47.3) | 71 (42.3) | 26 (23.8) | ns | 0.3 [0.5, 0.8] | 164 (45.3) | 63 (33.2) | ns |
| Oil/fats | 233 (84.7) | 126 (75.0) | 84 (77.1) | 0.5 [0.3, 0.9] | ns | 292 (80.7) | 151 (79.5) | ns |
| Sweets/beverages | 108 (39.3) | 65 (38.7) | 30 (27.5) | ns | ns | 160 (44.2) | 43 (22.6) | 2.3 [1.1, 4.8] |
| Spices/condiments | 263 (95.6) | 162 (96.4) | 97 (89.0) | ns | ns | 343 (94.7) | 179 (94.2) | ns |
Abbreviations: HFI, household food insecurity; NP, northern province; OR, odds ratio; ref, reference; SP, southern province; vs, versus.
a
Adjusted for education, household income sufficiency, land ownership, and HFI or population group (depending on model).
b
Vegetables include vitamin A–rich vegetables, green leafy vegetables, and other vegetables.
c
Meats include flesh meats and organ meats.
d
Fruits include vitamin A–rich fruits and other fruits.